Description
Eat up your plant-based Thanksgiving leftovers in these Leftover Holiday Collard Wraps with “Turkey” Jackfruit. Enjoy anytime holiday food is in the fridge!
Ingredients
Leftover Holiday Collard Wraps
- 4 large collard leaves, rinsed and trimmed
- 2 cup sweet potato smash, or sweet potato casserole
- 1 cup low sugar orange cranberry sauce (or sub any cranberry sauce or salad)
- 2 cups roasted brussels sprouts
- 4 green onions, thinly sliced
- (optional) any other leftovers you want to throw in1
Jackfruit “Turkey”
- drizzle of avocado oil
- 14 oz Organic Unseasoned Young Jackfruit Pieces (2 boxes)
- 1/2 cup vegetable broth + more as needed
- 6 oz Organic Sliced Crimini Mushrooms
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Himalayan sea salt, to taste
- Organic Gluten Free Vegan Worcestershire (optional)
Instructions
- Prepare the jackfruit first. Remove the jackfruit from the package and rinse it in a colander under cool water and pat dry.
- Heat a large pan over medium with a drizzle of avocado oil. Add the jackfruit pieces and sauté for 2-3 minutes, until the jackfruit starts to color slightly.
- Add in the vegetable broth, sliced mushrooms, rosemary, thyme, and pinch of sea salt. Cover and cook over medium for 10 minutes, or until the jackfruit has absorbed the vegetable broth. Add more broth as needed if the pan runs dry. Add an optional dash of Worcestershire sauce, if desired. Refrigerate the jackfruit until it’s ready for use.
- Wash the collard greens and cut off the protruding stem. Flip the collard leaf over and trim the woody stem so it’s flush with the leaf. Lay face down for assembly.
- Spread the sweet potato smash on the collard leaves and top with orange cranberry sauce, roasted brussels sprouts, green onion, and shredded jackfruit. Toss on any other leftovers you might have on hand.
- Roll up carefully, folding in the ends and edges, so you have a burrito shape. Slice the collard wrap in half, or enjoy as is.
- Repeat until the leftovers are gone!
Notes
Instructions don’t include time needed to cook sweet potato smash, cranberry sauce, or roasted brussels sprout leftovers.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Wraps, Lunch, Entree
- Method: Stovetop
- Cuisine: Vegan, Gluten-Free, Grain-Free